Shanklish

Shanklish is a type of cheese originating from the Levant region, which includes countries such as Lebanon, Syria, Jordan, and Palestine. It is a traditional food item in these regions and is made from cow or sheep's milk. The cheese is typically formed into balls and then allowed to dry and age, which gives it a distinctive flavor.

Production

The production of Shanklish involves a process of fermentation and aging. The milk is first fermented into yogurt, and then further fermented into cheese. The cheese is then shaped into balls and rolled in a mixture of herbs and spices, which often includes thyme, anise, and fennel. The balls are then left to dry and age for several weeks. The aging process allows the cheese to develop a strong, tangy flavor.

Consumption

Shanklish is often consumed as part of a mezze platter, which is a traditional Middle Eastern spread of small dishes. It can be eaten as is, or it can be crumbled over salads or used as a filling for pastries. It is also commonly served with a drizzle of olive oil and a sprinkling of fresh herbs.

Variations

There are several regional variations of Shanklish. In some areas, the cheese is made with goat's milk instead of cow or sheep's milk. The type of herbs and spices used in the coating can also vary. Some versions of Shanklish are aged for a longer period of time, which results in a harder cheese with a more intense flavor.

Health Benefits

Shanklish is a good source of protein and calcium, and it also contains beneficial probiotics due to the fermentation process. However, like many cheeses, it is also high in saturated fat and sodium, so it should be consumed in moderation.

See Also

• List of cheeses
• Middle Eastern cuisine
• Fermented foods